Hi Everyone:

First, thanks for the recipe for Bisquick or Mastermix. I intend to use it a lot.

Also, in the vane of not wasting, as we all hate to do. I'm only planting one zuchini plant because eventhough I bake zuchini bread and we eat some fried zuchini, one plant usually gives us more than we can use in a season.

Does anyone have any receipes for zuchini cupcakes or any suggestions of how I can better utilize zuchini?

Thanks in advance for your help!

-- Sheila Lutz (glutz43@alltell.net), June 20, 2001

Answers

Response to Zuchini recipes

Zucchini sauteed with tomato, garlic, oregano and basil is delicious.

You can also dry zucchini and use it later in soups.

So many recipes for zucchini. Go to soar.berkeley.edu, allrecipes.com etc. If you have Keeping the Harvest or books like that, they should have plenty of ideas for you.

You can also freeze zucchini. If you grate it and freeze it small bags just squeeze the liquid out before you plan to use it.

As far as cupcakes, why don't you just make your favorite and add a little finely grated zucchini. It should not alter the flavor but will add moisture. Same for cakes.

Good luck.

-- Cordy (ckaylegian@aol.com), June 20, 2001.

Response to Zuchini recipes

Sheila

One on my favorite ways to use zucchini is to cut small ones in half lengthwise, brush them with olive oil, sprinkle with salt and pepper and grill them. This grilled zucchini is delicious as it is. It can also be used in salads, chopped up into pasta or rice recipes or used in soups.

In my opinion, the most important thing with zucchini is to harvest them when they're small. No more than about 6 inches long. That way, the seeds are still very small and the zucchini taste much better.

By the way, you can also use zucchini to make relish or sweet pickles.

Good luck.

-- Murray in ME (lkdmfarm@megalink.net), June 20, 2001.

Response to Zuchini recipes

Mama's old standby: (you can use yellow squash too, and also use the biggest ones, with seeds removed)

Zucchini Relish... 10 cups chopped zucchini, 4 large onions chopped, 1 red pepper chopped, 1 green pepper chopped, 1 carrot chopped, 5 Tbsp salt. -Mix well, and let stand overnight in a non-metalic container. Next morning, drain and rinse well.

Then add: 1-1/2 cups vinegar, 3-1/4 cups sugar, 2 tsp celery seed, 1 tsp dry mustard, 1 tsp pepper, 1 tsp turmeric powder, 1 cup water. Mix all together, and bring to boil. Keep at a boil for 45 minutes, ladle into clean jars and cap them, turning them upside down immediately to seal. Leave upside down overnight, and wash and shelve them next day.

-- daffodyllady (daffodyllady@yahoo.com), June 20, 2001.

Response to Zuchini recipes

Marcee,

I went to Soar and keyed in zucchini. Loads of recipes came up. From cakes to stews. Check it out.

You can also subsitute zucchini for cucumbers in bread and butter pickles.

-- Cordy (ckaylegian@aol.com), June 20, 2001.

Response to Zuchini recipes

Have you ever breaded and deep fryed it and then used a horseradish sauce dip??? We really like that. You can slice it and freeze it on a cookie sheet and then bag it up. You then can bread it while it is still frozen and drop it into the fryer. I also freeze it in slices for sauteeing with onions in butter all winter. With mushrooms, onions and peas it really makes a nice rice dish also.

-- diane (gardiacaprines@yahoo.com), June 20, 2001.

Response to Zuchini recipes

Try to track down "The Zucchini Cookbook" by Paula Simmons. Lots of great stuff in there. My family loves Swiss Steak with Invisible Zucchini. DON'T try the Zucchini Kuchen--I'm still getting razed about that one 15 years later! A very good quickie I made up is layered Zucchini salad. Make up your favorite Italian dressing, and pour it over layered zucchini slices and diced tomatoes. I make it at least 2 hours before serving, and put it in a clear container with a tight lid, so I can keep turning it gently upside down and back every 1/2 hour or so, to keep everything evenly marinated. It's great! Kathie

-- Kathie in Western Washington (twinrosefarm@worldnet.att.net), June 20, 2001.

Response to Zuchini recipes

We eat a lot of zuchinni this time of year. This is our favorite: chop up a few slices of bacon and put in a large sauce pan, add chopped onion and cook until onion is soft and bacon is cooked, but not crunchy, add sliced zuchinni, yellow squash and chopped tomatoe. Add salt, pepper and italian seasoning. Cook until tender, not mushy.

Tonight I added Roma beans and a few blue lake beans (I didn't have enough for a whole pot of beans) and that worked well too.

It dosen't keep well so I just make enough for that meal.

We also slice them in half, brush with olive oil, sprinkle with garlic salt and herbs, then grill on the BBQ. That's good too.

-- jennifer (schwabauer@aol.com), June 20, 2001.

I do have a recipe for zuchini cupcakes and it is absolutely delicious!! 3 eggs,11/3 cups sugar,1/2cup vegetable oil,1/2 cup orange juice,1 teaspoon almond extract, 21/2 cups all purpose flour, 2teaspoons cinnamon, 2teaspoons baking powder, 1 teaspoon baking soda, 1teaspoon salt, 1/2 teaspoon ground cloves, 11/2 cups shredded zucchini.

In a mixing bowl, beat eggs, sugar,oil, orange juice, and extract. Combine dry ingredients; add to the egg mixture and mix well. Fill muffin cups two thirds full. Bake at 350 for 20-25 minutes. For frosting, combine brown sugar, butter,and milk in a saucepan; bring to a boil over medium heat. Cook and stir for 2 minutes. Remove from the heat; stir in vanilla. Cool to lukewarm. Gradually beat in confectioners sugar until frosting reaches spreading consistency. Frost cupcakes. Yields 11/2 to 2 dozen.

Caramel Frosting: 1 cup packed brown sugar, 1/2 cup butter or margarine,1/4 cup milk, 1 teaspoon vanilla extract, 11/2 to 2 cups confectioners sugar.

-- Judie Barlage (bbarlage@worldnet.att.net), October 29, 2001.